A unique blend of: white tea (Pai Mu Dan), green tea (Chinese grown Sencha), lemongrass, pomegranate, dragonfruit, raspberry and kiwi all come together in a tropical medley of taste. The smooth taste of the white tea, with the tart zest of the fruit pieces makes for a delicious treat.

White Pomegranate is one of our summer highlights for a perfect ice-tea! Great hot or cold, this tropical blend is good all year round.

As this tea is mostly white and green teas, we would advice not to use boiling water.

(We are proud to source this tea from Anteaques in Edinburgh, Scotland)

This flavored herbal infusion combines the tart citrus notes of lemongrass with the sweet taste of strawberries. Mellowed with marigold blossoms; this medley of flavors comes together in a very unique tropical brew. Sun-dried lemongrass with freeze dried strawberries provide the perfect compliment to one another. Great hot or iced!

One of our favorite summer drinks; try adding freshly bruised mint leaves and sweeten to desired strength. For a more adult drink, try adding an extra sweetened version of this to a mojito with freshly cut strawberries and blueberries.

From our friends at Anteaques in Edinburgh, Scotland.

Nothing says autumn more than cranberries! This delicious tea combines cranberry, pomegranate, a strong black tea base and a dash of peony petals for an exotic mix. The fruitiness and tartness of the cranberry and pomegranate mellow the flavor of the black tea, while the peony adds a touch of floral sweetness.

Both cranberry and pomegranate are excellent sources of antioxidants, making this a healthy alternative to many sodas! Serves well both hot and cold.

One of the classics, chai is a staple in South Asia. While the best chai are those that are made from scratch, sometimes its nice to have all the ingredients blended together before hand!

This chai has quite the bite to it, with extra ginger and aniseed, along with the classics of cinnamon, peppercorns, cloves, and chicory roots. All on a strong Indian black tea base. Chai is traditionally served with milk and sugar. Perfect for the autumn and winter; or iced in the summer!

A single origin blended tea, containing chocolate. What more could one ask for! This black tea is grown in the tropical country of Colombia. With
minimal processing, the true terroir of this tea grown at a high
elevation of 1,800-2,050 meters, the start of the Andean mountain range,
shines through. This tea is the same tea as our Organic Colombian Black, with a completely oxidized tea base, with perfectly harvested
tea leaves, has a rich copper color and raw cacao nibs and pieces added to it. The strong mineral undertones give
way to dark cherries and cassis while remaining brisk and clear with the cacao pieces adding a more fruity tropical taste. This
unique flavor profile also boosts a tea very high in caffeine. Enjoy
drinking a tea from the small community of La. Cumbre in Colombia South
America!

This isn't a sweetened chocolate that you'd find in a candy bar, but rather a rich complex flavor profile of tropical flavors coupled with an underlying bitterness of a dark chocolate.

Colombia isn't known for its tea production, and Bitaco
is one of the few growers producing high quality loose leaf tea.
Organic cultivation along with a desire to help preserve their unique
fog forest ecosystem has led them to establish this tea garden
surrounded by Bitaco Regional Forest Reserve where their garden acts as a
biological corridor for
256 species of birds, 28 amphibians, 23 reptiles and 772 species of
flora.

As this is a black tea, it is best to use boiling water or
water that has recently boiled. Use water with a temperature around
205-210 degrees.

Blue Lady was a blend first created in Edinburgh Scotland. With rich tropical flavors, it is hard to believe that Scotland is due the credit of this beautiful tea, but perhaps in Scotland they needed this light exotic blend. Edinburgh is a rich cultural city, a pleasure to visit especially for the many tea shops that carry this endemic blend. Blue Lady is a unique tea of blue corn flowers, passion fruit essence, and just a touch of sunflower petals mixed with a light black tea base.
The tea leaves in this blend are predominately from Sri Lanka with smaller amounts of Indian tea. Blue Lady can handle sugar and milk, though we believe it best on its own.

(We are proud to source this tea from Anteaques in Edinburgh, Scotland)

The British were not the first to blend citrus with tea. The Chinese had been doing this centuries before either tea or citrus made it to the Mediterranean. However Earl Grey is characterized by the unique use of bergamont. This tart sour orange relative, provides the perfect taste to match with tea. Good bergamont oil is difficult to find, which is why we relay upon Anteaques tea shop in the UK to source this tea for us, so that this distinctly British tea can be the true representation of Earl Grey.

This Earl Grey is made using Assam and Chinese black teas, as the recipe would have called for in the mid-1800's.

(We are proud to source this tea from Anteaques in Edinburgh, Scotland)

A sweet Chinese black tea with hazlenut leaves, essence, and just a touch of vanilla. Perfect for holiday themed high tea! Think of this as a Nutella inspired tea, just without the chocolate or calories.

It's robust nature, and the fact that it goes perfect with milk; makes this an ideal tea for the holidays.

A lightly oxidized un-rolled Taiwanese oolong, flavored with the highly perfumed orange tree blossoms. These sweet tangy blossoms provide a nice compliment to the toasted nutty tastes of a good oolong. With just a touch of orange essence oil added, it is easy to imagine one is drinking tea in a Florida orange grove in mid-spring.

(We are proud to source this tea from Anteaques in Edinburgh, Scotland)

Grapefruit rind and essence mixed with a rich Chinese black tea makes an excellent blend for our grapefruit tea. With little astringency due to the citrus, grapefruit tea makes a delicious breakfast tea. Pieces of white grapefruit gives this flavored tea a beautiful appearance and a lovely aroma.
We find that this Grapefruit tea makes an excellent alternative to Earl Grey. The exotic taste of the grapefruit blends perfectly with the tea to create a highly aromatic cup of tea!

(We are proud to source this tea from Anteaques in Edinburgh, Scotland)

Candied Chestnut is one of our holiday teas! Made with candied chestnut pieces on a black tea base, this sweet tea is perfect for the season (or any time of the year). Made using marron glace pieces, French chestnuts that undergo a candying process, our Candied Chestnut tea is one of a kind.

This Chinese black tea is made in an oolong style. The tea brings out a delicious nutty taste many people associate with an oolong (despite the fact that this tea was fully oxidized)!

Ginseng Oolong, or Lan Gui Ren or just Ren Shen, is a very popular tea in China. This oolong grown in the Hainan province is covered in a fine powder of ginseng and liquorice. These small olive-green pearls release the flavors of the ginseng and the tea at the same time. We are quite fond of this tea, especially when we need to be at our best mentally. This sweet brew does not need any sugar, and can be infused multiple times, though we think the first couple are the best.

This chai comes from one of the few artisanal tea producers in Sri Lanka. Amba is also the finest example of terroir in Sri Lanka. We feel it accurately represents the Uva climate in this diverse country; the high altitude and harsh drought conditions this estate faces create a unique and unrivaled quality. These stressful growing conditions are then complimented with a fine level of plucking: one leaf and one bud. Rolled, fermented and dried, this tea receives a level of care that is close to devotion. What makes this chai really unique though, is that it is the most 'single origin' chai on the planet! With most of the ingredients originating on the Amba Estate

Amba is prized because of the unique, menthol almost eucalyptus aroma from the leaves. Add a maraschino cherry sweetness with the classic citrus undertones of Sri lanka and you experience a very complex cup of tea! Subtle spices add to this complexity and give a spiced tea that gives Chai a more refined nature.

Uva is one of the many premier tea regions of Sri Lanka. This highly mountainous region proves ideal for tea. Across the valley from Amba one can see Lipton's Seat, one of the best view points in Sri Lanka.

While not certified; we know Amba to be an organic tea estate. Located at the top of the Ravana Ella falls, Amba looks out over a dramatic tableau of the Sri Lankan mountains, and is truly the perfect place for growing tea.

One of the classics, this is what an Ceylon chai can and should taste like! Chai is traditionally served with milk and sugar. But we enjoy this as is too!

A 'just for the holidays' gift, we've taken our White Pomegranate tea and blended in hibiscus sepals. Giving our tea a nice festive cheer. We've also packaged these teas into 10 single serving tea bags, a perfect present for the person that likes fine teas (and may not have a tea brewing device).

Some assembly is required as the box is folded flat to ship better. :)

A unique blend of: white tea (Pai Mu Dan), green tea (Chinese grown Sencha), hibiscus, lemongrass, pomegranate, dragonfruit, raspberry and kiwi all come together in a tropical medley of taste. The smooth taste of the white tea, with the tart zest of the fruit pieces makes for a delicious treat.

As this tea is mostly white and green teas, we would advice not to use boiling water.

Amba Tea Flower Tea comes from one of two artisanal tea producers in Sri Lanka. Along with representing the Uva climate in this diverse country, Beverly the tea manager, has added camellia blossoms; giving a honey like sweetness to the wintergreen and maraschino cherry black tea that the Uva region is famous for. This innovative blend is one of the first of its kind. (We drink a lot of tea...and had never even thought of this!). The Amba tea estate has high altitude and harsh drought conditions that create a unique and unrivaled quality in their tea. These stressful growing conditions are then complimented with a fine level of plucking: one leaf and one bud. Hand rolled, fermented and dried, this tea receives a level of care that is close to devotion.

Amba is prized because of the unique, menthol almost eucalyptus aroma from the leaves. Add a maraschino cherry sweetness with the classic citrus undertones of Sri lanka and you experience a very complex cup of tea! Not your standard flavored tea, this tea has been carefully blended to ensure the taste is not over-powered but yet distinct. Beverly carefully blends and tastes each hand-rolled batch guaranteeing a high level of quality.

While not certified; we know Amba to be an organic tea estate. Located at the top of the Ravana Ella falls, Amba looks out over a dramatic tableau of the Sri Lankan mountains, and is truly the perfect place for growing tea. It is operated by an aid worker, Beverly, who utilizes her knowledge of Sri Lanka to bring economic development to the region of Ambadandegama, as well as several charities around the area and in Colombo.

One of the classics, this is what an Uva Ceylon can and should taste like! We would urge you first to try it without milk, as its delicious nature deserves to be appreciated on its own.Amba's unique blend of their traditional finely plucked black tea with hand harvested tea flowers.

Jasmine Pearls is one of the most luxurious flavored teas we offer. A superb high grade organic green tea grown in Fujian China, these buds and tips are layered between muslin cloth and jasmine blossoms. After an overnight rest where the tea absorbs the sweet jasmine aroma, the leaves are then tightly rolled into their pearl shape.

No essential oils are added, just the naturally absorbed aromas from the freshly picked tea next to the fresh jasmine blossoms.

We strongly recommend using water around 170-180(f). For a standard size teapot we use around 25 of the pearls. Our recommendation is to keep infusion times short (less than 2 minutes), as the jasmine can overpower the tea if left brewing for too long. Multiple infusions (around 6-7) are possible.